Microbial, Compositional, and Other Quality Characteristics of Pecan Kernels Stored at −20°C for Twenty-five Years

Sensory, microbial, and compositional characteristics of pecans hermetically sealed in cans and stored at ?20°C for 25 yr were compared to those of pecans harvested in 1986 and stored at ?20°C for 10 mo. Total aerobic and yeast/mold populations were 10²?10³ CFU/g in stored and 1986 crop nuts. Peroxides were not detected, and no difference in iodine values and free fatty acid contents were observed between 25-yr-old and 1986 crop nuts. Although subjective analyses revealed that texture changed during storage, other sensory quality characteristics (color, flavor, appearance) were not different from pecans harvested in 1986. It is concluded that low temperature (?20°C) storage will maintain quality of pecans packaged in hermetically sealed under ambient air in containers for up to 25 yr.